Belgian Witbier - Beer Recipe - Brewer's Friend

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Belgian Witbier

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday February 24th 2019
1.051
1.013
5.0%
13.5
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 48%
5.50 lb Flaked Wheat5.5 lb Flaked Wheat 34 2 44%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.5 Boil 60 min 13.52 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 5 min.
1.50 oz Orange zest Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bethlehem tap water treated with campden
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.75 qt strike temperature = 129.6 Infusion -- 122 °F 20 min
11.7 qt add 11.7qt of boiling water to bring mash to 154 deg. Infusion -- 153 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.16 g | 16.7 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Start fermentation at 63 degrees and ramp up to 75 slowly during primary fermentation

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  • Last Updated: 2019-03-10 06:48 UTC